Bake until cake is golden and a toothpick inserted into center comes out clean, 25-30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm. Invert onto a plate and serve!

*tip: if you don't have buttermilk (which I never do), you can substitute it with regular milk and lemon juice, mixed in a ratio of 1 Tbsp to 1 cup of milk. Let it sit for about 5 minutes before using in recipe.